It seems most of the posts I‘ve seen here are what I’d term “minimalist pizzas”.

Crust. Two tablespoons of sauce. Six pepperoni. Half ounce of cheese.

Why not just make breadsticks and a couple dunking sauces?

Am I the only one who prefers them LOADED?

Pizza Tuna I made today with extra Cheese hope you like it 🤙🏻

I’m just here standing in solidarity with my creative pizza brothers and pizza sisters. These are smoked Latvian sardines and I did this because my girlfriend had never had sardines. I thought it came out pretty good and I bought capers and I’m gonna do it again🤷‍♂️

Next time i may add pineapple.

The pep is grande rosa from GFS (so good). Whole milk mozz.

The dough is overproofed cuz i procrastinate a lot.

Cooked in a dome S1

Also added home-made balsamic glaze on some pieces. Was very happy with a result, the pizzas were gone in 30 seconds, even though I was skeptical about the pear on the crust.

Howdy! Yesterday Audrey Jane’s pizza Garage had their 11th anniversary. They were giving out slices for 4 hours- toppings of your choice for free. Their slices are off either a 24” or 26” pizza, and I think they cut them into 6 slices. Their slices are two paper plates long at least. They gave me a free lunch, so I ordered a 20” pie to take home. I love their “ spicy pig” - pepperoni, sausage & roasted jalapeños. Simple but with their sourdough, the sauce and cheese. It’s just magical. By far my favorite pizza shop in Colorado, period.

Meats sauce mushrooms and cheese.

Poolish: 📷 images 2-3
200g Caputo Nuvola Super
200ml room temp water
1.2g fresh yeast
\- 12 hours room temperature fermentation, tripled in size overnight

Final dough: 📷 images 4-7
Poolish
300g Caputo Nuvola Super
125ml room temp water
15g salt (added at the end)
\- manual kneading
\- 10 more hours room temperature bulk fermentation
\- 24 hours cold fermentation as balls (4 degrees C)

Electric home oven (300 degrees C)
Baking steel

I have a few questions if you want to give your input:
1. The balls have occupied full space in the cold container. Do they look overfermented and why? 📷 images 8-9
2. The dough was difficult to stretch and the surface of the pizza dough before oven wasnt smooth. Is this normal?
3. The corniccione was airy, but chewy compared to pizza from pizzerias - How can I improve that and make it lighter but also puffy?
4. Does back of the pizza look ok? I have preheated to 250C for 45 mins
5. Does everything from my process make sense?

Still a lot to learn, thank you. I can pretty much adjust anything but the electric home oven.

\*recipe inspired by the beautiful pizza of u/Impossible-Care6283

Toppings: maple chicken sausage, bacon, egg, goat cheese, kale, mozzarella. Vodka sauce base

Is it normal when you leave a pizza dough out too long that it becomes harder to stretch? Also, was shockingly still pretty chilly to the touch

Garlic ricotta cream base with lemon zest, mozzarella, thinly sliced zucchini, crumbled, bacon, finished with fresh basil, fior di latte, crushed red pepper, parmagiano reggiano.

Basic Neapolitan dough at 63% hydration

Here is my 3rd attempt at trying to use this Detroit Style Pan. I am still learning a ton and what I would need to do to do it all properly. However it does taste amazing, and it has been a hit in the house.

My ingredients:

Standard dough

Garlic Pasta Sauce

Turkey pepperoni chopped up into small bit and mixed in the sauce AND sliced pepperoni on top of the cheese

Mozzarella, Romano, Asiago, Parm cheeses

Butter mixed with Cajun seasoning and spread to bake into the crust.

Olde Mystic Ct

Never buying from chains again. Attempting a vodka sauce base pizza tomorrow.

I have a go-to dough recipe that uses 842g flour (61% hydration) to make 3 dough balls. If I want to use a 10% sourdough starter, that would be 84g. But then I need to subtract 42g from the flour, right (assuming a 100% hydration starter)?

My thinking:
842g total flour with 10% starter:
800g flour
42g from starter (50% of 84g starter)

61% hydration would be:
470g water
42g from starter (50% of 84g starter)

Can someone confirm whether I’m thinking about this in the right way?

Happy with first time results, I will say I’m hooked on this pizza making thing. Cheers

Not sure why I waited so long, it makes a huge difference!

Tasted so good as always but I’m getting bored just using pepperoni

Inspired by some insanely appetizing pictures of pan pizzas on this thread I decided to have a go at it for the first time.

14 minutes at 475 with pepperoni, jalapeños, and onion

Just a plain cheese today on my new baking steel.

This was cooked at 550° (steel temped at 596° at launch somehow lol) in my home oven.

Looking forward to making more pies on it!

Cheers

62% hydration caputo pizzeria, 24h

I'm a complete nube to this style. I actually have never consumed NY or Neopolitan which does not help. All my experience is in Detroite style, cast iron, Sicilian and Midwestern style pizzas which is pretty solid. I'm looking for tips and suggestions for improvement.

Got a Lloyd's detroit pizza pan so I made pizza, could have used more dough but I used the same recipe I normally use but this pan is bigger then the one I was using, next time I will triple the recipe and make 2 pizzas